Daddy Memories – Butter Bean salad

As a little girl, I vividly remember my dad preparing what I think was his favourite salad, which in turn became my all time favourite of course!

So today I decided not only to re-live that memory, but to take it to another level in honor of  the great guy that he was, ❤ and I am sure that instead of being insulted by the changes, he would be proud of his little girl.

The original salad was very simple, below is a list of the ingredients:butterbeans

  • Butter Beans
  • Sliced Tomatoes
  • Thinly sliced onions
  • Salt and Pepper
  • Olive oil and vinegar
  • Dusting of oregano

As you can see, it’s pretty simple, just mix the above ingredients and it’ oh sooooo tasty, and the best part was dipping  pieces of a fresh baguette into the leftover juices!

baguette

In those days there was no fancy vinegar, no cilantro and goodness know’s what else, especially in Uruguay.

But nowadays, with the available ingredients, new flavours, fancy vinegars, etc…. I decided to take this salad to the next level.

IMG_8939

Not too many changes, just a few additions, so here it goes………

  • Butter Beans – stayed the same I used 2 cans
  • Sliced Tomatoes – stayed the same, used 2 medium tomatoes
  • Thinly sliced onions – stayed the same, used 1/2 medium onion
  • Salt and Pepper – stayed the same, tsp of each
  • Olive oil and vinegar – used olive oil but replaced the vinegar with same fabulous Lemongrass Mint infused White Balsamic vinegar from Mount Dora Olive Oil Company
  • Dusting of oreganoreplaced this with some chopped cilantro
  • Added a can of sliced Hearts of Palm that are easily available nowadays but when I was a kid they were an expensive commodity!

Hope you enjoy this salad as much as I do, and I do recommend that you try both versions, they are both great 🙂

FullSizeRender-7

Cod Poached in Thai Ginger Broth

I have to say that today’s dinner was a meal fit for a King and guess what? It only took me under 30 minutes to make it and it does qualify as a healthy meal ❤

I started with some lovely fillets of cod that I had purchased at Trader Joe’s this weekend which I lightly seasoned with salt and pepper and put them to the side.

thumb_DSC05587_1024

Turned my oven on to 400 Deg F, grabbed a roasting pan and placed some lovely Broccolini on it. Drizzled it with some Lemon infused olive oil from the lovely Sedona Olive Oil Company, garlic powder, salt and pepper and into the oven it went for aprox 15 minutes, make sure you turn them over every 5 minutes or so to ensure that they don’t burn.

thumb_DSC05583_1024

Whilst the broccolini was cooking away, I chopped some scallions and garlic and gave it a quick sauté, then I added about 2 cups of Thai Ginger broth and some chopped cilantro and let it simmer away for a few minutes to infuse all the flavours.

thumb_DSC05586_1024

I then added the cod, covered the pan with a lid and let it cook for a few minutes on each side basting it every now and then.

thumb_DSC05590_1024

I removed the cod from the pan and poured about 1/4 cup of coconut milk into the broth.

thumb_DSC05595_1024

Placed one of the cod fillets in a bowl, added about a cup of the broth, topped it off with some of the roasted broccolini and there you have it. A lovely thai spicy broth with some hearty cod and delicious broccolini. Don’t tell me that is not a meal fit for a King?

Light Tasty Bites

Grocery shopping all morning, came back home after noon quite hungry having skipped breakfast!

Time to put a light tasty bite together.

Pulled out a low carb flower tortilla and crisped it up a bit in a pan with a little olive oil spray.

thumb_DSC05571_1024

Topped it off with a loaded teaspoon of pesto sauce and evenly spread it all over.

thumb_DSC05574_1024

Then I sliced a tomato nice and thin and chopped up 3 artichoke hearts. Followed by a hearty handful of baby spinach and kale.

thumb_DSC05575_1024

Sprinkled some black pepper, red pepper flakes and lemon pepper for a nice kick and finally topped it off with some goats cheese.

thumb_DSC05577_1024

Placed it under the broiler for about 5 minutes and voila, nice, tasty light bite done in 15 minutes 🙂

 

Red Snapper, Couscous and Broccoli

The time has come to cook that lovely Red Snapper I purchased over the weekend.

I asked the fishmonger to clean it for me and he actually decapitated it too which made it easier to handle without it staring at me, but made it lose that je ne sais quios whole look!

Screen Shot 2015-09-28 at 8.44.31 PM

I decided to make a nice concoction of garlic, onions, cilantro, red pepper flakes, lemon juice, and sesame oil. I cut a few  deep slices on each side of the fish, seasoned it with salt and pepper and then proceeded to stuff each cut with my concoction.

Screen Shot 2015-09-28 at 8.45.01 PM

Preheated my oven to 425 Deg F and let the fish roast for aprox 30 minutes.

In the meantime I quickly prepared some garlic and olive oil couscous……


couscous1

And tied it all up with some handy dandy microwavable steamed broccoli. Love those steam in a bag last minute saviors!

13328868

Hubby got back from work late but walked in just as I was taking the fish out of the oven.

Screen Shot 2015-09-28 at 8.45.15 PM

Fish was really tasty, flaky and moist and paired wonderfully with the couscous and broccoli. Happy Monday everyone!

Screen Shot 2015-09-28 at 8.45.39 PM

Cauliflower……a Healthy alternative to Rice

Anyway who knows me well enough, knows that I love love love rice! White Rice, Wild Rice, Black Rice, Rice Salad, Fried Rice, Rice pudding and the list goes on and on!

Chandrika-Rice-NonbasmatiParboiledRaw-1

I blame it on my dad <3. Although he was born in northern Italy, he was raised in Tianjin, China and during our childhood, rice was always on the table!

People have a hard time giving up pasta, potatoes, chocolate, etc. I have a hard time giving up rice 🙂

Screen Shot 2015-09-20 at 7.52.18 PM

With that said, I am trying really hard so here is a replacement that I have been using to quench my “rice need”! Of course it makes it easier if you like Cauliflower which thank goodness I do, because my replacement is Cauliflower Rice……

coliflower

Its so simple and easy. Just grab a head of cauliflower, get rid of the leaves and stalk and chop the florets in to manageable pieces. Place in a food processor and give it a quick whiz! Not too long as you don’t want it to turn into a gooey paste!

DSC04552

And there you have it, cauliflower rice is ready to use! Told you it was easy right 🙂

DSC04550

Now its time to put it into good use. I chopped up some garlic, ginger, onions and cilantro. I sautéed the first 3, I found 2 Uruguayan Chorizos in the fridge that I had cooked a few days ago (leftovers) and I chopped them too and added them to the pan. Finally I added the cauliflower rice and cilantro and gave it all a quick toss.

DSC04553

Seasoned in with salt and pepper and added some red pepper flakes and now it was time to taste it!

DSC04554

My daughter walked into the kitchen claiming she was hungry just as I was serving myself so as a good mama, I gave it to her and guess what? She liked it!

Yes I know its not rice but it does the job and tastes very nice. This doesn’t mean I am giving up on my loving rice, just means that every once in a while it will get replaced by cauliflower rice 🙂

Another variation I made for tomorrow is Cilantro Lime Cauliflower rice, I think this is my favorite for now! Again simple and easy

1 lime
2 cloves of garlic
1 handful chopped cilantro

Place chopped garlic and rice in a pan and cook into nicely golden. Then add the chopped cilantro and juice of a lime. I added some more lime juice as I really like lime!

Screen Shot 2015-09-20 at 8.04.38 PM

Veggie Pizza a la Andy

My honey is finally back from his business trip and I was in the mood for lots of veggies tonight.

DSC02184

Yeah yeah I know, no home made pizza dough today, bad bad girl, instead I used a can of Pillsbury Thin Crust Pizza dough.

DSC02187

Chopped some yellow and red onions, as well as some sweet baby peppers and some garlic and cooked them till they were nicely caramelized.

DSC02190

Once the above concoction was ready I put it to the side and paid attention to my dough. Sprayed some olive oil on my pan, spread the dough out and brushed it all over with some pesto sauce.

DSC02189

Into a 400 Deg F oven it went for about 15 minutes, I like my pizza crust nice and crunchy!

DSC02192

Once it was ready I topped it with lots of fresh arugula, followed by the caramelized onions, peppers and garlic and topped it off with some crumbled goats cheese and cranberries.

DSC02193

The hubby is a ham and green pepper pizza kind of guy so I was surprised when not only did he agree to have this for dinner, but seemed to thoroughly enjoy it <3.

I love my honey! Now to enjoy his company and my veggie pizza 🙂

DSC02195